In this dish, rice paper sheets are normally grilled over a low charcoal heat, but they can also be cooked on a wire rack over a gas burner – just make sure you work quickly as the rice paper will burn if left for too long.






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  • 6 quail eggs
  • 2 spring onions (scallions), thinly sliced
  • 50 g (1 ¾ oz) toasted dried baby shrimp (see Note)
  • 4 large rice paper sheets
  • sriracha chilli sauce, for drizzling
  • kewpie mayonnaise, for drizzling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Whisk the quail eggs, spring onion and dried baby shrimp in a bowl.

2. Place a wire rack over a gas burner on low heat. Carefully place one rice paper sheet on the wire rack and spoon over one-quarter of the mixture. Using tongs, very carefully move the rice paper over the flame while spreading the mixture to cover the rice paper – the rice paper will change from a clear colour to white and will lightly puff up when cooked.

3. Once the egg is set, remove from the heat and drizzle with sriracha and kewpie. Repeat with the remaining ingredients until you have four grilled, crunchy and saucy rice papers. Consume immediately!


Vietnamese dried baby shrimp (tom kho) are lightly toasted. You can find them in Asian supermarkets.


Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99